Slow-Simmered Pork Adobo with Kalamansi and Bay Leaves

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Filipino pork stew slowly braised in tangy vinegar, soy sauce, and fresh kalamansi juice, infused with aromatic bay leaves and garlic. This Filipino-inspired pork recipe, ready in about 135 minutes, pairs pork shoulder, cut into 1.5-inch cubes, soy sauce, white vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 6 Filipino cuisine 390 cal/serving

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Ingredients

2 pounds pork shoulder, cut into 1.5-inch cubes
1/2 cup soy sauce
1/3 cup white vinegar
3 tablespoons kalamansi juice
6 garlic cloves, finely minced
1 teaspoon whole black peppercorns
3 bay leaves
1 cup water
2 tablespoons cooking oil
1 teaspoon white sugar
to taste salt

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Instructions

Step 1: Heat 2 tablespoons cooking oil in a large heavy-bottom pot over medium heat. Add 6 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 2: Add 2 pounds pork shoulder cubes to the pot and brown on all sides for about 5-7 minutes, turning occasionally until edges are golden.
Step 3: Pour in 1/2 cup soy sauce, 1/3 cup white vinegar, and 3 tablespoons fresh kalamansi juice, stirring gently to combine. Add 1 teaspoon whole black peppercorns and 3 bay leaves.
Step 4: Add 1 cup water and 1 teaspoon white sugar to balance the acidity. Bring mixture to a gentle boil, then reduce heat to low and cover.
Step 5: Simmer slowly for 1.5 to 2 hours, stirring occasionally, until pork is tender and sauce has thickened and slightly reduced. Season with salt to taste before serving.